Bliss Balls (x2)

 

Adaptogenic Bliss Balls

Original recipe from WuHaus -- my notes are indicated with an *

Ingredients

  • 2 cups almond meal
  • 1 1/2 cups coconut butter
  • 10 dried unsweetened, unsulfured apricots -- *I used about 15
  • 2/3 cup unsweetened almond butter
  • 1 1/2 teaspoons mucuna pruriens -- *I found both this and the rhodiola at our local Co Op in capsule form and just broke the capsules to get the powder
  • 1 1/2 teaspoons rhodiola powder
  • 2 vanilla beans, or 2 teaspoons vanilla extract
  • 1 teaspoon Ceylon cinnamon
  • 1/4 teaspoon cardamom
  • 2 pinches pink salt
  • 1/4 cup cacao nibs

Instructions

1. Process all ingredients except cacao nibs in a good processor until a sticky dough ball forms.

2. Then add cacao nibs and pulse until well combined.

3. Roll into balls. *I rolled mine in cacao powder and coconut flakes.

 

Golden Chip Bliss Balls

Original recipe from WuHaus -- my notes are indicated with an *

Ingredients

  • 2 cups almond meal
  • 1 1/2 cups coconut butter
  • 10 medjool dates
  • 2/3 cup unsweetened almond butter
  • 2 1/2 Tablespoons ground turmeric
  • 1 Tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons maca powder -- *I used regular maca powder which is easy to find at a health food store
  • 1/4 teaspoon ground cardamom
  • Insides from 2 vanilla beans
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon pink salt
  • 1/4 cup cacao nibs

Instructions

1. Process all ingredients except cacao nibs in a food processor until a sticky ball of dough forms.

2. Add in cacao nibs and pulse several times until chips are well combined in dough.

3. Gently roll dough into 1-2″ balls. Garnish with shredded coconut and finely chopped cacao nibs or powder

[Balls will keep in the refrigerator for 1 week or in the freezer for 1-2 months.]

 

*Check out other vegan baking recipes!